Grilled Rosemary Salmon with Nectarine Salsa
By Tested and perfected in the Sur la Table kitchen
Grilled Rosemary Salmon with Nectarine Salsa
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1 medium shallot, peeled and minced
- 2 large ripe nectarines, pitted and diced
- 1 small red bell pepper, cored and diced
- 1 jalapeño chile, stemmed, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon minced cilantro
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 medium garlic clove, peeled and minced
- 1 tablespoon lemon juice
- 1½ tablespoons minced rosemary
- 4 (5-ounce) salmon fillets, skin-on and pin-bones removed
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
This easy-to-make rosemary glaze complements the rich flavors of the fish, while the salsa provides a sweet yet tangy contrast. Choose ripe nectarines to provide texture and sweetness to the salmon.
To prepare salsa: Transfer the minced shallot in to a fine-mesh strainer and gently rinse under running water to remove any sharpness. Transfer to a medium bowl and add nectarines, pepper, jalapeño, lime juice and cilantro. Taste and adjust seasoning with salt and pepper.
To prepare glaze: In a medium bowl, use a whisk to combine the mustard, honey, garlic, juice and rosemary. Place half of the glaze in a small bowl and set aside.
Prepare a moderate charcoal fire or preheat a gas grill to medium. Close grill lid and preheat to around 375°F. Alternatively, place a large grill pan on the stove over medium heat.
Using a silicone pastry brush, lightly coat the grill plates with oil. Lightly season the salmon with salt and pepper and arrange onto the grill plates. Grill the salmon fillets, skinned side down, over a moderate-heat for about 3 minutes. Using a metal fish spatula, turn the salmon, use a silicone pastry brush to lightly coat in the glaze and continue to cook until the salmon is slightly pink and starts to flake, about 3 more minutes, depending on the thickness of the salmon.
To serve: Transfer salmon to 4 warmed dinner plates, drizzle with remaining glaze, top with salsa and serve immediately.
To prepare salsa: Transfer the minced shallot in to a fine-mesh strainer and gently rinse under running water to remove any sharpness. Transfer to a medium bowl and add nectarines, pepper, jalapeño, lime juice and cilantro. Taste and adjust seasoning with salt and pepper.
To prepare glaze: In a medium bowl, use a whisk to combine the mustard, honey, garlic, juice and rosemary. Place half of the glaze in a small bowl and set aside.
Prepare a moderate charcoal fire or preheat a gas grill to medium. Close grill lid and preheat to around 375°F. Alternatively, place a large grill pan on the stove over medium heat.
Using a silicone pastry brush, lightly coat the grill plates with oil. Lightly season the salmon with salt and pepper and arrange onto the grill plates. Grill the salmon fillets, skinned side down, over a moderate-heat for about 3 minutes. Using a metal fish spatula, turn the salmon, use a silicone pastry brush to lightly coat in the glaze and continue to cook until the salmon is slightly pink and starts to flake, about 3 more minutes, depending on the thickness of the salmon.
To serve: Transfer salmon to 4 warmed dinner plates, drizzle with remaining glaze, top with salsa and serve immediately.